Recipe For Grilled Potatoes In Foil Packets

I swear these buttery grilled potatoes disappear faster than anything else on the table. One bite and the garlicky, onion-kissed foil packet magic makes every other side dish jealous.

I’m obsessed with grilled potatoes in foil packets because they hit that rare spot between lazy and wildly delicious. I love how baby potatoes turn tender, creamy, and a little smoky around the edges, with butter sinking into every bite like it had one job and nailed it.

And the flavor? Big, savory, messy in the best way.

I keep going back for “just one more” until the packet is basically wiped clean. But honestly, I’m not sorry.

This is the side I want next to everything off the grill. Simple.

Buttery. Ridiculously easy to crave before dinner even starts.

Ingredients

• Baby potatoes get creamy inside, crisp at the edges, and totally grill-friendly.
• Butter melts into everything, making the packets rich, cozy, and a little indulgent.
• Olive oil helps the potatoes brown instead of just steaming into sadness.
• Garlic brings that “something smells amazing” moment before anyone even sits down.
• Yellow onion softens up sweet and savory, basically doing quiet background magic.
• Kosher salt wakes everything up so the potatoes don’t taste flat.
• Black pepper adds a tiny bite without taking over the whole packet.
• Smoked paprika gives a campfire-ish flavor, even if your grill’s being lazy.
• Fresh thyme makes it taste herby and homemade, not like plain picnic potatoes.
• Parsley adds fresh color and keeps all that butter from feeling too heavy.
• Plus, lemon juice brightens the whole thing so every bite feels balanced.

Ingredient Quantities

• 2 pounds baby potatoes (Yukon gold or red), halved or quartered to 1 inch pieces
• 6 tablespoons unsalted butter, cut into pats
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped (about 1 cup)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1 teaspoon fresh thyme leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

How to Make this

1. Preheat grill to medium heat, about 375 to 400°F (190 to 205°C).

2. In a large bowl combine halved or quartered baby potatoes, olive oil, minced garlic, chopped onion, kosher salt, black pepper, smoked paprika, and chopped thyme; toss until evenly coated.

3. Tear 4 pieces of heavy duty aluminum foil about 12 to 14 inches long and lightly oil the center of each piece to prevent sticking.

4. Divide the potato mixture evenly among the foil sheets, forming a mound in the center of each sheet.

5. Top each pile of potatoes with 1 to 2 pats of unsalted butter, distributing the butter so it will melt through the potatoes.

6. Fold the foil over the potatoes and seal the edges tightly to form packets, leaving a little room inside for steam to circulate.

7. Place the packets on the preheated grill and cook for 20 minutes, then carefully flip each packet and continue grilling for another 10 to 15 minutes, until potatoes are fork tender.

8. Remove packets from the grill and open carefully to avoid steam; squeeze the juice of 1 tablespoon lemon over the potatoes and stir gently to distribute melted butter and juices.

9. Sprinkle chopped parsley over the potatoes, adjust seasoning if needed, and serve hot straight from the foil or transferred to a serving dish.

Equipment Needed

1. Grill or gas/charcoal barbecue
2. Large mixing bowl
3. Cutting board and chef knife
4. Measuring spoons and measuring cup
5. Heavy duty aluminum foil sheets
6. Tongs or long-handled spatula
7. Wooden spoon or silicone spatula for stirring
8. Heatproof gloves or oven mitts
9. Serving dish or platter

FAQ

Recipe For Grilled Potatoes In Foil Packets Substitutions and Variations

• Baby potatoes: substitute with fingerling potatoes, small sweet potatoes (cut to similar size), or Yukon/Red swapped for russet cut into 1 inch pieces
• Unsalted butter: substitute with olive oil, ghee, or vegan butter/margarine
• Fresh thyme: substitute with chopped rosemary, chopped oregano, or 1/2 teaspoon dried thyme
• Lemon juice: substitute with white wine vinegar, apple cider vinegar, or lemon zest plus a splash of water

Pro Tips

1. Parboil the potatoes for about 8 minutes before seasoning and foiling if you want ultra-tender centers without overcooking the skins. Drain and let them steam-dry a minute so they soak up the flavoring instead of becoming waterlogged.

2. Use a mix of butter and olive oil but add the butter in smaller pats tucked between potato layers so it melts evenly. If you want a golden finish, unwrap the packets for the last 5 minutes on the grill to let the tops brown a little.

3. Flavor layering makes a big difference. Reserve a small pinch of fresh herbs to stir in right after opening the packet so the bright herb aroma stays fresh, and add lemon juice just before serving to lift the whole dish.

4. For easy clean up and even cooking, double up on heavy duty foil and lightly oil the inner surface. To check doneness without steam loss, poke a small vent or open one packet briefly rather than opening them all at once.